Creamy Tortellini with Sweet Potato and Spinach

One-pot pasta recipes have been making their way into our kitchens with increasing regularity over the past few years, and with good reason — it seems like such a small thing, but nixing that big pot of boiling water somehow seems to make weeknight dinners that much easier. And this might just be my wishful thinking, but it feels like the more vegetables you throw into the skillet with your pasta, the better the dish tastes in the end.

One-pot pasta recipes have been making their way into our kitchens with increasing regularity over the past few years, and with good reason — it seems like such a small thing, but nixing that big pot of boiling water somehow seems to make weeknight dinners that much easier. And this might just be my wishful thinking, but it feels like the more vegetables you throw into the skillet with your pasta, the better the dish tastes in the end.


INGREDIENTS
  • 1 tablespoon olive oil
  • 1 large sweet potato (about 3/4 to 1 pound), peeled and cut into 1-inch cubes
  • 1 tablespoon minced fresh rosemary
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup chicken or vegetable broth
  • 1 (5-ounce) bag baby spinach or 1 large bunch spinach, rinsed and torn into bite-sized pieces
  • 1/2 cup half-and-half
  • 1 (12-ounce) bag frozen cheese tortellini

INSTRUCTIONS
  1. Heat the oil in a heavy-bottomed 10- or 12-inch skillet over medium heat.
  2. Stir in the sweet potato cubes, rosemary, salt, and pepper. Cover the skillet and cook, stirring occasionally, for about 5 minutes, until the sweet potatoes are just starting to soften.
  3. Uncover the skillet and add the broth, scraping the bottom of the pan with a spatula to dissolve the browned bits. Add the spinach in handfuls, stirring until it wilts down, before adding more.